Venture beyond basic shrimp scampi and discover how bacon transforms this seafood staple into something spectacular! These 18 creative recipes blend spicy heat with smoky richness for unforgettable weeknight dinners and impressive entertaining. From quick skillet meals to elegant appetizers, you’ll find plenty of inspiration to spice up your cooking routine. Get ready to fall in love with this dynamic duo all over again!
Shrimp and Bacon Fried Rice
Masterfully transforming humble leftovers into an exquisite meal, this shrimp and bacon fried rice elevates weeknight dining with its sophisticated balance of smoky, savory, and subtly sweet notes. Marrying plump seafood with crispy pork creates a textural symphony that delights both palate and plate.
Ingredients
- 4 slices thick-cut applewood-smoked bacon, diced
- 1 pound large wild-caught shrimp, peeled and deveined
- 3 cups day-old jasmine rice, chilled
- 2 large farm-fresh eggs, lightly beaten
- 3 cloves aromatic garlic, minced
- 1 tablespoon freshly grated ginger root
- 4 slender scallions, thinly sliced
- 3 tablespoons premium soy sauce
- 1 tablespoon rich toasted sesame oil
- 2 tablespoons neutral avocado oil
- 1 cup sweet frozen peas, thawed
Instructions
- Heat a large cast-iron skillet or wok over medium-high heat until a drop of water sizzles upon contact.
- Add diced bacon and cook for 6-8 minutes, stirring occasionally, until fat renders and bacon becomes deeply crisp.
- Using a slotted spoon, transfer bacon to a paper towel-lined plate, leaving rendered fat in the skillet.
- Pat shrimp completely dry with paper towels to ensure proper searing.
- Add shrimp to the hot bacon fat in a single layer and cook for 90 seconds per side until shells turn pink and flesh becomes opaque.
- Transfer shrimp to the plate with bacon, arranging them in a single layer to prevent overcooking.
- Pour avocado oil into the skillet and swirl to coat the surface evenly.
- Add minced garlic and grated ginger, stirring constantly for 45 seconds until fragrant but not browned.
- Push aromatics to the skillet’s side and pour beaten eggs into the center, scrambling for 1 minute until softly set.
- Break chilled rice into the skillet, using the back of a spatula to press and separate any clumps.
- Cook rice undisturbed for 2 minutes to develop a light crust on the bottom layer.
- Add thawed peas and most of the scallions (reserving some for garnish), tossing to combine.
- Drizzle soy sauce around the skillet’s edges where it will sizzle and caramelize immediately.
- Return cooked shrimp and bacon to the skillet, gently folding to distribute evenly without breaking shrimp.
- Remove from heat and stir in toasted sesame oil to finish.
Heaped into warm bowls, this fried rice presents a magnificent contrast of textures—the crackle of bacon against tender shrimp, fluffy rice grains clinging to velvety eggs. Serve immediately with extra scallions scattered atop, or for an elegant presentation, garnish with microgreens and a drizzle of chili crisp to accentuate the smoky depth.
Grilled Shrimp and Bacon Tacos
Unveiling a coastal-inspired masterpiece that marries land and sea in perfect harmony, these grilled shrimp and bacon tacos transform humble ingredients into an extraordinary culinary experience. The smoky char of grilled shrimp paired with crispy bacon creates a symphony of textures and flavors that will transport your taste buds straight to a sun-drenched beachside cantina.
Ingredients
– 1 pound large wild-caught shrimp, peeled and deveined
– 8 slices thick-cut applewood smoked bacon
– 8 small corn tortillas
– 2 tablespoons rich extra virgin olive oil
– 1 teaspoon smoked paprika
– ½ teaspoon garlic powder
– ¼ teaspoon cayenne pepper
– 1 cup fresh pico de gallo
– ½ cup creamy avocado crema
– ¼ cup chopped fresh cilantro
– 1 lime, cut into wedges
– Kosher salt and freshly ground black pepper
Instructions
1. Preheat your grill to medium-high heat (400°F) and prepare a medium skillet on the stovetop over medium heat.
2. Pat the large wild-caught shrimp completely dry with paper towels to ensure proper searing.
3. In a medium bowl, toss the dried shrimp with rich extra virgin olive oil, smoked paprika, garlic powder, cayenne pepper, ½ teaspoon kosher salt, and ¼ teaspoon freshly ground black pepper until evenly coated.
4. Cook the thick-cut applewood smoked bacon in the skillet for 6-8 minutes, flipping halfway through, until crispy and golden brown.
5. Transfer the cooked bacon to a paper towel-lined plate to drain excess grease, then crumble into bite-sized pieces.
6. Place the seasoned shrimp directly on the preheated grill grates and cook for 2-3 minutes per side until they turn pink and develop visible grill marks.
7. While the shrimp cooks, warm the small corn tortillas on the cooler part of the grill for 30 seconds per side until pliable and slightly charred.
8. Remove the shrimp from the grill when they form a tight “C” shape, indicating perfect doneness.
9. Arrange two warm corn tortillas on each plate and divide the grilled shrimp evenly among them.
10. Top each taco with crumbled bacon, fresh pico de gallo, and a drizzle of creamy avocado crema.
11. Garnish with chopped fresh cilantro and serve immediately with lime wedges on the side.
Layers of contrasting textures create an unforgettable eating experience—the tender, smoky shrimp against the crisp bacon, all wrapped in warm, pliable tortillas. The bright acidity from the fresh pico de gallo cuts through the richness while the creamy avocado crema adds luxurious smoothness. For an elevated presentation, serve these tacos family-style with additional toppings like pickled red onions or cotija cheese, allowing guests to customize their perfect bite.
Bacon-Wrapped Shrimp with Sriracha Mayo
Nestled at the intersection of surf and turf, this elegant appetizer transforms simple ingredients into a symphony of textures and flavors. Perfectly plump shrimp are enveloped in savory bacon, then kissed with a spicy-sweet glaze that caramelizes beautifully under high heat. The accompanying sriracha mayo provides a cool, creamy counterpoint that elevates each bite to restaurant-quality sophistication.
Ingredients
- 12 large wild-caught shrimp, peeled and deveined with tails intact
- 6 slices thick-cut applewood smoked bacon, each slice cut in half crosswise
- 2 tablespoons pure maple syrup
- 1 tablespoon soy sauce
- 1/2 cup high-quality mayonnaise
- 2 teaspoons sriracha sauce
- 1 teaspoon freshly squeezed lime juice
- 1/4 teaspoon smoked paprika
- Freshly ground black pepper
- 1 tablespoon chopped fresh chives for garnish
Instructions
- Preheat your oven to 400°F and line a rimmed baking sheet with parchment paper.
- Pat the peeled and deveined shrimp completely dry with paper towels to ensure crisp bacon wrapping.
- Wrap each shrimp tightly with one half-slice of bacon, securing with a toothpick through the center where bacon ends overlap.
- Arrange the bacon-wrapped shrimp in a single layer on the prepared baking sheet, ensuring they don’t touch for even cooking.
- Whisk together the pure maple syrup and soy sauce in a small bowl until fully combined.
- Brush each bacon-wrapped shrimp generously with the maple-soy glaze using a pastry brush.
- Sprinkle lightly with smoked paprika and freshly ground black pepper over all the shrimp.
- Bake for 12-15 minutes until the bacon is crisp and the shrimp turn opaque pink.
- While the shrimp bake, combine mayonnaise, sriracha sauce, and freshly squeezed lime juice in a small bowl, whisking until smooth and creamy.
- Transfer the baked shrimp to a serving platter using tongs and carefully remove the toothpicks.
- Drizzle the sriracha mayo over the shrimp or serve it alongside in a small dipping bowl.
- Sprinkle with freshly chopped chives for a pop of color and fresh flavor.
Presenting a perfect contrast of textures, the crisp bacon gives way to tender, juicy shrimp with just the right resistance. The sweet-spicy glaze caramelizes into a glossy coating that complements the creamy heat of the sriracha mayo beautifully. Pair these elegant bites with chilled sparkling wine or serve them atop a bed of mixed greens for a sophisticated starter that transitions effortlessly from casual gatherings to formal dinner parties.
Shrimp and Bacon Carbonara
Savor the luxurious marriage of land and sea in this sophisticated twist on the Italian classic, where plump shrimp and crispy bacon create a symphony of textures and flavors that will transport your dinner table straight to culinary heaven.
Ingredients
– 8 ounces thick-cut applewood smoked bacon, diced
– 1 pound large wild-caught shrimp, peeled and deveined
– 3 farm-fresh egg yolks
– 1 whole pasture-raised egg
– 1 cup freshly grated Parmigiano-Reggiano cheese
– 12 ounces dried spaghetti
– 4 cloves aromatic garlic, minced
– 1/4 cup dry white wine
– 2 tablespoons rich extra virgin olive oil
– 1 teaspoon freshly cracked black pepper
– 1/4 teaspoon flaky sea salt
Instructions
1. Bring a large pot of heavily salted water to a rolling boil over high heat.
2. Meanwhile, heat olive oil in a large skillet over medium heat and cook diced bacon until crisp and golden brown, about 8-10 minutes.
3. Using a slotted spoon, transfer bacon to a paper towel-lined plate, reserving 2 tablespoons of bacon fat in the skillet.
4. Pat shrimp completely dry with paper towels and season with flaky sea salt.
5. Increase skillet heat to medium-high and sear shrimp for 90 seconds per side until opaque and lightly browned.
6. Add minced garlic to the skillet and cook for 30 seconds until fragrant but not browned.
7. Deglaze the pan with white wine, scraping up any browned bits, and cook until reduced by half, about 2 minutes.
8. Remove skillet from heat and stir in crispy bacon.
9. Cook spaghetti in boiling water for exactly 8 minutes until al dente, reserving 1 cup of pasta water before draining.
10. While pasta cooks, whisk together egg yolks, whole egg, grated Parmigiano-Reggiano, and freshly cracked black pepper in a medium bowl until smooth.
11. Working quickly, add hot drained pasta directly to the skillet with shrimp and bacon mixture.
12. Temper the egg mixture by slowly streaming in 1/2 cup of reserved pasta water while whisking constantly.
13. Immediately pour the tempered egg mixture over the hot pasta, tossing vigorously with tongs to create a creamy, emulsified sauce.
14. If sauce appears too thick, add remaining pasta water 1 tablespoon at a time until desired consistency is achieved.
15. Serve immediately in warmed bowls. Each silky strand of pasta should be cloaked in the rich, creamy sauce, punctuated by the smoky bacon and sweet, tender shrimp. The contrast between the crisp bacon and delicate seafood creates an unforgettable dining experience that pairs beautifully with a crisp green salad or crusty artisan bread to soak up every last drop of sauce.
Smoky Shrimp and Bacon Chowder
Meticulously crafted for crisp autumn evenings, this sophisticated chowder marries the briny sweetness of plump shrimp with the irresistible smokiness of premium bacon, creating a comforting yet elegant bowl that warms from the inside out. Each spoonful delivers a harmonious blend of creamy potatoes and tender seafood, elevated by aromatic herbs and a subtle smoky undertone that lingers delightfully on the palate. This recipe transforms humble ingredients into a restaurant-worthy dish perfect for both weeknight dinners and special gatherings.
Ingredients
– 6 slices thick-cut applewood smoked bacon
– 1 large yellow onion, finely diced
– 2 cloves fresh garlic, minced
– 3 medium Yukon Gold potatoes, peeled and cubed
– 4 cups rich chicken stock
– 1 cup heavy cream
– 1 pound large wild-caught shrimp, peeled and deveined
– 2 tablespoons fresh chopped parsley
– 1 teaspoon smoked paprika
– ½ teaspoon freshly ground black pepper
– 2 tablespoons unsalted butter
Instructions
1. Dice 6 slices of thick-cut applewood smoked bacon into ½-inch pieces.
2. Cook bacon in a large Dutch oven over medium heat for 8-10 minutes until crispy and rendered.
3. Remove bacon with a slotted spoon, leaving 2 tablespoons of bacon fat in the pot.
4. Add 1 large finely diced yellow onion to the bacon fat and sauté for 5 minutes until translucent.
5. Stir in 2 cloves of minced fresh garlic and cook for 1 minute until fragrant.
6. Add 3 peeled and cubed Yukon Gold potatoes to the pot.
7. Pour in 4 cups of rich chicken stock and bring to a gentle boil.
8. Reduce heat to medium-low, cover, and simmer for 15 minutes until potatoes are fork-tender.
9. Stir in 1 cup of heavy cream and 1 teaspoon of smoked paprika.
10. Add 1 pound of peeled and deveined shrimp to the chowder.
11. Cook shrimp for 3-4 minutes until they turn pink and opaque throughout.
12. Stir in reserved crispy bacon and 2 tablespoons of fresh chopped parsley.
13. Season with ½ teaspoon of freshly ground black pepper.
14. Finish by swirling in 2 tablespoons of unsalted butter until fully incorporated.
Exceptionally creamy with a perfect balance of smoky and briny flavors, this chowder features tender shrimp and potatoes in every spoonful. The crispy bacon adds delightful texture contrast, while the smoked paprika enhances the depth without overwhelming the delicate seafood. Serve in warm bowls garnished with extra parsley and crusty artisan bread for dipping into the luxurious broth.
Shrimp and Bacon Stuffed Mushrooms
Zestful gatherings call for appetizers that impress both visually and gastronomically, and these shrimp and bacon stuffed mushrooms deliver precisely that elegant indulgence. Plump mushroom caps cradle a luxurious filling where sweet shrimp and smoky bacon unite in perfect harmony, creating bite-sized morsels that elevate any occasion from casual to celebratory.
Ingredients
- 24 large cremini mushroom caps
- 8 ounces raw shrimp, peeled and deveined
- 6 slices thick-cut applewood smoked bacon
- 1/2 cup finely grated Parmesan cheese
- 1/4 cup panko breadcrumbs
- 3 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons unsalted butter
- 1/4 cup heavy cream
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon sea salt
Instructions
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- Carefully remove stems from 24 large cremini mushroom caps and arrange them cavity-side up on the prepared baking sheet.
- Chop 8 ounces of raw shrimp into 1/4-inch pieces, ensuring uniform size for even cooking.
- Cook 6 slices of thick-cut applewood smoked bacon in a skillet over medium heat for 8-10 minutes until crispy, then transfer to paper towels to drain.
- Reserve 1 tablespoon of bacon drippings in the skillet, then melt 2 tablespoons of unsalted butter in the same pan.
- Sauté the chopped shrimp in the butter-bacon drippings mixture for 2-3 minutes until just opaque.
- Add 3 cloves of minced garlic to the skillet and cook for 30 seconds until fragrant.
- Crumble the cooked bacon into the shrimp mixture, then stir in 1/4 cup of heavy cream.
- Remove the skillet from heat and fold in 1/2 cup of finely grated Parmesan cheese, 1/4 cup of panko breadcrumbs, 2 tablespoons of fresh parsley, 1/2 teaspoon of smoked paprika, 1/4 teaspoon of freshly ground black pepper, and 1/4 teaspoon of sea salt.
- Spoon the filling mixture evenly into the mushroom caps, mounding it slightly.
- Bake at 375°F for 18-20 minutes until the mushroom caps are tender and the filling is golden brown.
- Allow the stuffed mushrooms to rest for 3 minutes before serving to let the filling set.
Amazingly textured with crisp bacon bits against tender shrimp and velvety cream, these stuffed mushrooms offer a sophisticated balance of smoky and sweet flavors. Serve them warm atop a slate board garnished with lemon wedges for a striking presentation, or pair with a crisp Chardonnay to complement their rich profile.
Bacon and Shrimp Jambalaya
Hailing from the vibrant culinary traditions of Louisiana, this Bacon and Shrimp Jambalaya brings the soulful essence of Creole cooking to your table. Hearty and aromatic, it combines smoky pork with sweet seafood in a symphony of flavors that will transport you straight to the French Quarter. Each spoonful delivers the perfect balance of spice, savor, and Southern comfort.
Ingredients
– 6 slices thick-cut applewood smoked bacon, chopped
– 1 pound large wild-caught shrimp, peeled and deveined
– 1 cup long-grain white rice
– 1 large yellow onion, finely diced
– 1 green bell pepper, seeded and chopped
– 2 celery stalks, thinly sliced
– 3 cloves fresh garlic, minced
– 1 (14.5-ounce) can fire-roasted diced tomatoes
– 2 cups rich chicken broth
– 2 tablespoons Cajun seasoning blend
– 2 tablespoons fresh parsley, chopped
– 1 tablespoon Worcestershire sauce
– 2 tablespoons extra virgin olive oil
– 1 teaspoon smoked paprika
Instructions
1. Heat a large, heavy-bottomed Dutch oven over medium heat for 2 minutes until evenly warm.
2. Add the chopped thick-cut applewood smoked bacon and cook for 6-8 minutes, stirring occasionally, until crispy and rendered.
3. Transfer the bacon to a paper towel-lined plate using a slotted spoon, reserving 2 tablespoons of bacon fat in the pot.
4. Add 1 tablespoon extra virgin olive oil to the bacon fat and heat for 30 seconds until shimmering.
5. Add the finely diced yellow onion, chopped green bell pepper, and thinly sliced celery stalks, sautéing for 5-7 minutes until softened and fragrant.
6. Stir in the minced fresh garlic and cook for 1 minute until aromatic but not browned.
7. Add 1 cup long-grain white rice to the pot, toasting for 2 minutes while stirring constantly to coat each grain.
8. Pour in the can of fire-roasted diced tomatoes, 2 cups rich chicken broth, 2 tablespoons Cajun seasoning blend, 1 tablespoon Worcestershire sauce, and 1 teaspoon smoked paprika.
9. Bring the mixture to a boil, then immediately reduce heat to low, cover, and simmer for 18 minutes without stirring.
10. While the rice cooks, pat the peeled and deveined large wild-caught shrimp completely dry with paper towels.
11. Season the shrimp lightly with additional Cajun seasoning and set aside.
12. After 18 minutes, uncover the pot and arrange the seasoned shrimp in a single layer over the rice mixture.
13. Replace the cover and cook for 4-5 minutes until the shrimp turn pink and opaque.
14. Remove from heat and let rest, covered, for 5 minutes to allow the rice to absorb any remaining liquid.
15. Fluff the jambalaya gently with a fork, then stir in the reserved crispy bacon and 2 tablespoons fresh chopped parsley.
Perfectly textured with separate, tender rice grains and plump shrimp, this jambalaya delivers layers of smoky depth from the bacon balanced by the bright acidity of tomatoes. Present it family-style in the Dutch oven for a rustic touch, or garnish with extra parsley and lemon wedges to brighten the rich flavors.
Spicy Shrimp and Bacon Pizza
Vividly combining coastal brininess with smoky decadence, this Spicy Shrimp and Bacon Pizza transforms the classic pie into an elegant culinary adventure. The marriage of plump, seasoned shrimp with crispy, savory bacon creates a symphony of textures and flavors that will captivate even the most discerning palates. Each bite delivers a sophisticated balance of heat, smoke, and oceanic freshness that elevates pizza night to a gourmet experience.
Ingredients
- 1 pound large wild-caught shrimp, peeled and deveined
- 6 slices thick-cut applewood-smoked bacon
- 1 pound store-bought pizza dough, room temperature
- 1 cup rich San Marzano tomato sauce
- 2 cups freshly shredded whole-milk mozzarella cheese
- 1/2 cup finely grated Parmigiano-Reggiano cheese
- 2 tablespoons extra virgin olive oil
- 2 teaspoons crushed red pepper flakes
- 1 teaspoon smoked paprika
- 3 cloves fresh garlic, minced
- 1/4 cup fresh basil leaves, torn
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly cracked black pepper
Instructions
- Preheat your oven to 475°F with a pizza stone or baking sheet inside for 30 minutes to ensure proper heat distribution.
- Pat the shrimp completely dry with paper towels to ensure proper searing and seasoning adherence.
- Toss the shrimp with 1 tablespoon olive oil, smoked paprika, sea salt, and black pepper until evenly coated.
- Cook the bacon in a skillet over medium heat for 6-8 minutes until crispy, then transfer to paper towels to drain excess grease.
- Chop the cooled bacon into 1/2-inch pieces for even distribution across the pizza.
- Stretch the pizza dough on a floured surface into a 12-inch circle, being careful not to tear the delicate gluten structure.
- Brush the dough edges with remaining olive oil to create a golden, crispy crust during baking.
- Spread the tomato sauce evenly over the dough, leaving a 1-inch border for the crust.
- Sprinkle the mozzarella cheese in an even layer over the sauce, ensuring coverage to the edges.
- Arrange the seasoned shrimp in a single layer across the cheese, spacing them evenly for consistent cooking.
- Scatter the bacon pieces and minced garlic over the shrimp and cheese layers.
- Top with Parmigiano-Reggiano cheese and crushed red pepper flakes for added depth and heat.
- Transfer the pizza to the preheated stone and bake for 12-14 minutes until the crust is golden and cheese is bubbly with browned spots.
- Remove the pizza from the oven and immediately garnish with torn fresh basil leaves.
- Let the pizza rest for 3 minutes before slicing to allow the cheese to set properly.
Exquisitely textured, this pizza offers a crisp, chewy crust supporting molten cheese and perfectly cooked shrimp. The spicy kick from red pepper flakes harmonizes with the smoky bacon and sweet tomato sauce. Consider serving alongside a crisp arugula salad dressed in lemon vinaigrette to complement the rich flavors.
Shrimp and Bacon Grits
Oozing with Southern charm and coastal elegance, this sophisticated take on Shrimp and Bacon Grits transforms humble ingredients into a luxurious culinary experience. Perfectly plump shrimp nestle against creamy stone-ground grits, while crispy bacon adds smoky depth to this comforting yet refined dish. Each element harmonizes to create a textural symphony that celebrates both land and sea.
Ingredients
– 1 cup stone-ground white grits
– 4 cups whole milk
– 2 cups sharp white cheddar cheese, freshly grated
– 6 slices thick-cut applewood smoked bacon, diced
– 1 pound large wild-caught shrimp, peeled and deveined
– 3 cloves garlic, finely minced
– 1 medium yellow onion, finely diced
– 1 cup heavy cream
– 2 tablespoons unsalted butter
– 1 tablespoon fresh lemon juice
– 2 tablespoons chopped fresh parsley
– 1 teaspoon smoked paprika
– ½ teaspoon cayenne pepper
– Kosher salt and freshly ground black pepper
Instructions
1. In a heavy-bottomed saucepan, combine stone-ground white grits and whole milk over medium heat, whisking constantly for 2 minutes to prevent clumping.
2. Reduce heat to low and simmer grits for 25 minutes, stirring every 5 minutes with a wooden spoon to develop creamy texture.
3. Stir in freshly grated sharp white cheddar cheese until completely melted and incorporated into the grits.
4. In a large cast-iron skillet, cook diced thick-cut applewood smoked bacon over medium heat for 8-10 minutes until crispy and rendered.
5. Using a slotted spoon, transfer crispy bacon to a paper towel-lined plate, reserving 2 tablespoons of bacon fat in the skillet.
6. Add finely diced yellow onion to the hot bacon fat and sauté for 5 minutes until translucent and fragrant.
7. Stir in finely minced garlic and cook for 1 minute until aromatic but not browned.
8. Pat large wild-caught shrimp completely dry with paper towels, then season with smoked paprika, cayenne pepper, kosher salt, and freshly ground black pepper.
9. Add seasoned shrimp to the skillet in a single layer and cook for 2 minutes per side until pink and curled.
10. Pour heavy cream into the shrimp mixture, scraping any browned bits from the bottom of the skillet.
11. Simmer the cream sauce for 3 minutes until slightly thickened and coating the back of a spoon.
12. Remove skillet from heat and stir in unsalted butter, fresh lemon juice, and chopped fresh parsley until butter melts completely.
13. Spoon creamy cheese grits into shallow bowls, creating a well in the center for the shrimp mixture.
14. Top grits with shrimp and cream sauce, then garnish with reserved crispy bacon. Zestfully creamy and satisfying, the velvety grits provide the perfect canvas for the briny shrimp and smoky bacon. The subtle heat from cayenne pepper lingers pleasantly against the rich cream sauce, while fresh lemon brightens each luxurious bite. For an elegant presentation, serve in wide-rimmed bowls with a sprinkle of microgreens and crusty bread for sopping up every last drop of the decadent sauce.
Bacon-Wrapped Shrimp with Maple Glaze
Gliding effortlessly between sweet and savory realms, these bacon-wrapped shrimp offer a sophisticated twist on classic appetizers. Each plump shrimp becomes enveloped in crispy, smoky bacon before receiving a glossy maple glaze that caramelizes beautifully under high heat. The result is an elegant bite that balances ocean sweetness with rich pork flavors in perfect harmony.
Ingredients
– 1 pound large wild-caught shrimp, peeled and deveined
– 8 slices thick-cut applewood smoked bacon
– 1/4 cup pure maple syrup
– 2 tablespoons dark brown sugar
– 1 tablespoon Dijon mustard
– 1 teaspoon smoked paprika
– 1/2 teaspoon freshly ground black pepper
– 1/4 teaspoon sea salt
– 2 tablespoons chopped fresh parsley
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the shrimp completely dry with paper towels to ensure crisp bacon wrapping.
3. Cut each bacon slice in half crosswise to create 16 shorter strips.
4. Wrap one bacon strip tightly around each shrimp, securing with a toothpick through the center.
5. Arrange the wrapped shrimp in a single layer on the prepared baking sheet.
6. Combine maple syrup, brown sugar, Dijon mustard, smoked paprika, black pepper, and sea salt in a small bowl, whisking until smooth.
7. Brush half of the maple glaze generously over the top of each bacon-wrapped shrimp.
8. Bake for 10 minutes at 400°F until bacon begins to crisp around the edges.
9. Remove the baking sheet from the oven and carefully flip each shrimp using tongs.
10. Brush the remaining glaze over the flipped shrimp, ensuring complete coverage.
11. Return to the oven and bake for another 8-10 minutes until bacon is fully crisped and shrimp turn opaque.
12. Transfer the shrimp to a serving platter and sprinkle with fresh parsley.
13. Let rest for 2 minutes before serving to allow flavors to meld.
Nothing compares to the textural contrast of crisp bacon giving way to tender shrimp, while the sweet-savory glaze creates a glossy, caramelized crust. Serve these elegant bites skewered on small rosemary sprigs for an aromatic presentation, or arrange over creamy polenta for a complete meal that celebrates autumn’s finest flavors.
Shrimp and Bacon Caesar Salad
Luxuriously combining crisp romaine with savory proteins, this elevated Shrimp and Bacon Caesar Salad transforms the classic into a showstopping main course. Succulent shrimp and smoky bacon mingle with rich, garlicky dressing for a symphony of textures and flavors that feels both indulgent and refreshing. It’s the perfect centerpiece for an elegant lunch or light dinner that never fails to impress.
Ingredients
- 1 lb large raw shrimp, peeled and deveined
- 6 slices thick-cut applewood smoked bacon
- 2 large heads crisp romaine hearts
- 1/2 cup rich extra virgin olive oil
- 3 cloves fresh garlic, finely minced
- 2 farm-fresh egg yolks
- 2 tbsp freshly squeezed lemon juice
- 1/4 cup finely grated Parmigiano-Reggiano cheese
- 2 tbsp briny anchovy fillets, minced
- 1 tsp Dijon mustard
- 1/4 tsp freshly cracked black pepper
- 1/4 tsp kosher salt
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Arrange the thick-cut applewood smoked bacon slices in a single layer on the prepared baking sheet.
- Bake the bacon for 18-20 minutes until deeply browned and crisped, flipping halfway through cooking.
- Transfer the cooked bacon to a paper towel-lined plate to drain, then crumble into bite-sized pieces once cooled.
- Pat the large raw shrimp completely dry with paper towels to ensure proper searing.
- Heat 2 tablespoons of rich extra virgin olive oil in a large skillet over medium-high heat until shimmering.
- Season the shrimp with 1/4 teaspoon kosher salt and 1/4 teaspoon freshly cracked black pepper.
- Sear the shrimp for 2-3 minutes per side until opaque and lightly golden, then transfer to a plate.
- In a medium bowl, whisk together the farm-fresh egg yolks, 2 tablespoons freshly squeezed lemon juice, 1 teaspoon Dijon mustard, and minced anchovy fillets until emulsified.
- Slowly drizzle in the remaining rich extra virgin olive oil while continuously whisking to create a creamy, stable emulsion.
- Stir in the finely minced fresh garlic and finely grated Parmigiano-Reggiano cheese until fully incorporated.
- Chop the crisp romaine hearts into bite-sized pieces and place in a large serving bowl.
- Pour the prepared dressing over the romaine and toss thoroughly to coat every leaf.
- Gently fold in the seared shrimp and crumbled bacon, distributing them evenly throughout the salad.
- Serve immediately while the shrimp are still warm and the bacon remains crisp. Crisp romaine provides the perfect crunch against tender shrimp and smoky bacon, while the garlicky dressing ties everything together with luxurious depth. For an elegant presentation, arrange the salad on chilled plates and garnish with extra shavings of Parmigiano-Reggiano just before serving.
Shrimp and Bacon Deviled Eggs
A sophisticated twist on a classic appetizer, these Shrimp and Bacon Deviled Eggs elevate humble ingredients into an elegant culinary experience. Perfect for holiday gatherings or upscale brunches, they combine creamy textures with smoky, savory flavors that delight the palate.
Ingredients
– 6 large farm-fresh eggs
– 4 slices thick-cut applewood-smoked bacon
– 8 medium wild-caught shrimp, peeled and deveined
– ¼ cup high-quality mayonnaise
– 1 tablespoon Dijon mustard with whole grains
– 1 teaspoon freshly squeezed lemon juice
– ¼ teaspoon smoked paprika
– 2 tablespoons finely chopped fresh chives
– Fine sea salt to taste
– Freshly ground black pepper to taste
Instructions
1. Place 6 large farm-fresh eggs in a single layer in a medium saucepan and cover with cold water by 1 inch. 2. Bring the water to a rolling boil over high heat, then immediately remove from heat, cover, and let stand for 12 minutes exactly. 3. Transfer the hard-boiled eggs to an ice water bath and let cool completely for 15 minutes to prevent gray rings from forming around the yolks. 4. While eggs cool, cook 4 slices of thick-cut applewood-smoked bacon in a skillet over medium heat until crisp, about 8-10 minutes, turning occasionally. 5. Drain bacon on paper towels, reserving 1 tablespoon of the rendered bacon fat in the skillet. 6. Pat 8 medium wild-caught shrimp completely dry with paper towels to ensure proper searing. 7. Season shrimp lightly with fine sea salt and freshly ground black pepper. 8. Sauté shrimp in the reserved bacon fat over medium-high heat for 2-3 minutes per side until pink and opaque. 9. Transfer cooked shrimp to a cutting board and finely chop when cool enough to handle. 10. Peel the cooled eggs and slice them in half lengthwise. 11. Carefully remove the yolks and place them in a medium mixing bowl. 12. Arrange the empty egg white halves on a serving platter. 13. Mash the egg yolks with a fork until they achieve a fine, crumbly texture. 14. Crumble the cooked bacon into the yolk mixture, reserving 1 tablespoon for garnish. 15. Add the chopped shrimp, ¼ cup high-quality mayonnaise, 1 tablespoon Dijon mustard, 1 teaspoon freshly squeezed lemon juice, and ¼ teaspoon smoked paprika to the bowl. 16. Season the mixture with fine sea salt and freshly ground black pepper to taste. 17. Fold all ingredients together gently until fully incorporated and creamy. 18. Spoon or pipe the filling into the egg white halves using a pastry bag for a professional presentation. 19. Garnish each deviled egg with the reserved crumbled bacon and 2 tablespoons of finely chopped fresh chives. Lusciously creamy with a delightful crunch from the bacon, these deviled eggs offer a perfect balance of smoky shrimp and tangy mustard notes. The elegant presentation makes them ideal for serving on a slate board garnished with microgreens, while the sophisticated flavor profile pairs beautifully with crisp sparkling wine or craft cocktails.
Bacon and Shrimp Stuffed Avocados
A sophisticated yet approachable dish, these Bacon and Shrimp Stuffed Avocados combine creamy textures with savory flavors in an elegant presentation. Imagine perfectly ripe avocados filled with succulent shrimp and crispy bacon, creating a harmonious balance that delights both the palate and the eye. This recipe transforms simple ingredients into an impressive appetizer or light meal that feels both indulgent and refined.
Ingredients
– 4 large, perfectly ripe Hass avocados
– 8 slices of thick-cut applewood smoked bacon
– 1 pound of fresh, medium-sized wild-caught shrimp
– 2 tablespoons of rich extra virgin olive oil
– 1/4 cup of finely chopped fresh chives
– 1/2 cup of high-quality mayonnaise
– 1 tablespoon of freshly squeezed lemon juice
– 1/4 teaspoon of finely ground sea salt
– 1/8 teaspoon of freshly cracked black pepper
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Arrange the thick-cut applewood smoked bacon slices in a single layer on the prepared baking sheet.
3. Bake the bacon for 18-20 minutes until crispy and deeply browned, flipping halfway through cooking.
4. Transfer the cooked bacon to a paper towel-lined plate to drain excess grease, then crumble into small pieces.
5. While the bacon cooks, peel and devein the fresh, medium-sized wild-caught shrimp, leaving the tails intact for elegant presentation.
6. Heat the rich extra virgin olive oil in a large skillet over medium-high heat until shimmering.
7. Sauté the shrimp for 2-3 minutes per side until they turn pink and opaque, being careful not to overcook them.
8. Remove the shrimp from heat and chop into bite-sized pieces, reserving 4 whole shrimp for garnish.
9. Carefully slice the perfectly ripe Hass avocados in half lengthwise and remove the pits.
10. In a medium mixing bowl, combine the chopped shrimp, crumbled bacon, finely chopped fresh chives, high-quality mayonnaise, freshly squeezed lemon juice, finely ground sea salt, and freshly cracked black pepper.
11. Gently fold the mixture until all ingredients are evenly incorporated, being careful not to break down the shrimp pieces.
12. Using a small spoon, generously fill each avocado half with the shrimp and bacon mixture, mounding it slightly above the avocado’s natural curve.
13. Top each stuffed avocado with one reserved whole shrimp for an elegant finishing touch.
Gloriously textured with crisp bacon against tender shrimp and creamy avocado, this dish offers a symphony of contrasting sensations. The subtle acidity from fresh lemon juice cuts through the richness beautifully, while the chives provide a delicate onion-like freshness. For an impressive presentation, serve these stuffed avocados on a bed of microgreens or alongside heirloom tomato slices for a colorful, restaurant-worthy plating.
